This vegetarian main will satisfy everyone- those who value good looks, those who appreciate umami, and those who know that kale in your frittata means you can nab a second scone. Creamy pools of labneh, softened shallots, and meaty shiitake mushrooms join the greens in this sophisticated main.
Servings6
AuthorCheryl Sterman Rule
Ingredients
12large eggs
1/4cupplain whole-milk or low-fat Greek yogurt
Kosher salt and freshly ground pepper
1/4cupextra-virgin olive oilplus (optional) additional for drizzling
4large shallotssliced
6shiitake mushroomsstemmed and halved (or coarsely chopped if very large)
6kale leavesstems and central stalks removed, leaves chopped
1/2cuplabneh
1 to 2teaspoonsdried culinary lavender or snipped fresh chives
Instructions
PREP THE OVEN.
Preheat the broiler.
MAKE THE FRITTATA.
In a large bowl, whisk the eggs and yogurt.
Season generously with sa lt and pepper.
Heat a 14-inch cast-iron skillet over medium heat. Add the 1/4 cup oil and the shallots. Cook, stirring frequently, until soft, about 4 minutes. Add the shiitakes cut side down and the kale. Cook, undisturbed, for 5 minutes.
Pour the egg mixture around the mushrooms and, using a small scoop or tablespoon, dollop the labneh on top in little mounds. Cook for 5 minutes longer, sliding a spatula under the frittata to let the liquideggs flow underneath as large swaths begin to set. (If using a 12 - inch skillet, cook for a minute or two longer.)
BROIL AND SERVE
Slip the pan under the broiler and broil until the frittata is golden and set, 2 to 3 minutes, watching carefully.
Serve warm or at room temperature, garnished with the lavender or chives and drizzled sparingly with additional olive oil, if desired.